Oaty pecan pancakes

THESE indulgent wholemeal pancakes are a bit like drop-scones, but have extra substance and flavour thanks to the oats and pecans. Delicious eaten straight from the pan or popped in the toaster. MAKES 10-12 (130 calories per pancake) 120g rolled oats (or gluten-free oats) 120g buckwheat flour 1 tsp ground cinnamon 1 tsp baking powder 1 pinch salt 1 egg 2 tsp vanilla essence 1 tbsp maple syrup 270ml almond milk (or another milk of your choice) 40g pecan nuts, chopped 1 tbsp coconut oil MIX together the oats, flour, cinnamon, baking powder and salt. In a separate bowl, whisk the egg, then pour in vanilla essence, maple syrup and milk. In the bowl of dry ingredients, make a well in the centre, then pour in the wet ingredients, gradually stirring, followed by the nuts. The mixture should be thick, but still pourable. Allow to rest for 15 minutes. Next, melt half the coconut oil in a frying pan, then drop in blobs of the rested mixture — about 1-2 tbsp per pancake — and cook on one side for 2-3 minutes until they’re golden brown and holes appear on the surface. Make sure to leave space around each pancake as it cooks. Flip them over carefully with a spatula and cook them for 1-2 minutes on the other side. Repeat with the rest of the mixture, then tuck in. They taste great served with 1 tbsp Greek-style yoghurt (add 75 calories), 1 tsp honey (20 calories) and some berries or half a sliced banana (50 calories).